Coconut Chutney Recipe – Authentic South Indian Breakfast Dip

Last Updated on 2 months by Neha Deshmukh

Coconut Chutney Recipe – Authentic South Indian Breakfast Dip

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good coconut chutney is non-negotiable. It’s that perfect little sidekick to idli, dosa, vada… honestly, I could happily eat it with just about anything! I first made this recipe years ago, trying to recreate the flavours from my favourite South Indian cafe, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the fresh, vibrant taste is just incredible. Let’s get into it!

Why You’ll Love This Recipe

This coconut chutney isn’t just a condiment; it’s a little burst of South Indian sunshine. It’s:

• Quick & Easy: Ready in under 15 minutes!
• Flavourful: A beautiful balance of sweet, spicy, and tangy.
• Versatile: Perfect with breakfast, snacks, or even as a spread.
• Authentic: We’re using ingredients and techniques that really deliver that traditional South Indian taste.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1/3 cup fresh shredded coconut (about 60g)
• 2 tablespoons fried gram dal (pottu kadalai) (about 30g)
• 1-2 green chillies (adjust to your spice preference)
• 1/4 teaspoon salt (about 1.5g)
• 1/2 teaspoon tamarind (about 2.5g)
• 1 small clove of raw garlic
• 1 teaspoon sesame oil (gingely oil) (about 5ml)
• 1/4 teaspoon mustard seeds (about 1g)
• 1/4 teaspoon urad dal (about 1.5g)
• 1 sprig curry leaves (about 8-10 leaves)
• 1 pinch of asafoetida powder (hing) (a tiny pinch!)

Ingredient Notes

Let’s talk about a few key ingredients that make this chutney extra special:

• Gingely Oil (Sesame Oil): Don’t skip this! It has a distinct nutty flavour that’s essential for authentic South Indian cooking. You can find it at most Indian grocery stores.
• Fried Gram Dal (Pottu Kadalai): This adds a lovely texture and subtle nutty flavour. It’s roasted split chickpeas, and it really helps bind the chutney together.
• Tamarind: This is what gives the chutney its signature tang. I prefer using a small piece of tamarind and soaking it in warm water, but you can use tamarind paste if you’re in a pinch (see FAQs!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s blend. In a blender, combine the shredded coconut, fried gram dal, green chillies, salt, tamarind, and garlic. Add about 1/4 cup (60ml) of water to get things moving.
2. Blend, blend, blend! You want a smooth paste, so add a little more water, a tablespoon at a time, if needed. Set this aside.
3. Now for the tempering – this is where the magic happens! Heat the sesame oil in a small pan over medium heat.
4. Add the mustard seeds and urad dal. Let them splutter and dance in the oil – this usually takes about 30 seconds.
5. Once the seeds are spluttering, add the curry leaves and asafoetida. Sauté for just 10 seconds, until fragrant. Be careful not to burn the asafoetida!
6. Pour this beautiful, fragrant tempering over the blended chutney. Give it a good mix. And that’s it!

Expert Tips

• Fresh is Best: Using fresh shredded coconut makes a huge difference in flavour.
• Spice Control: Start with one green chilli and taste as you go. You can always add more!
• Don’t Overcook the Tempering: Burnt spices will ruin the flavour. Keep a close eye on it.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Use just one green chilli, or remove the seeds.
  • Medium: Use two green chillies.
  • Hot: Add a bird’s eye chilli or a pinch of chilli powder!
• Regional Variations:
  • Kerala Style: My friend’s mom always adds a tiny piece of ginger to her chutney – it’s so good!
  • Tamil Nadu Style: Some families like to add a small piece of red onion to the blender for a bit of extra bite.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot idli and crispy dosa.
• As a dip for vada or pakora.
• Spread on sandwiches or wraps.
• Even as a side with rice and sambar!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. The flavour might mellow slightly over time, but it will still be delicious.

FAQs

• What is fried gram dal and where can I find it? Fried gram dal, or pottu kadalai, is roasted split chickpeas. You can find it at Indian grocery stores or online.
• Can I use pre-made tamarind paste? Yes, you can! Use about 1 teaspoon of tamarind paste instead of the small piece of tamarind.
• How can I adjust the consistency of the chutney? Add more water, a tablespoon at a time, to thin it out. If it’s too thin, add a little more shredded coconut.
• What is asafoetida (hing) and what does it add to the flavour? Asafoetida is a pungent spice that adds a unique savoury flavour. A little goes a long way!
• Can this chutney be made ahead of time? Yes, you can make it a day in advance. The flavours will actually meld together even more beautifully.